Cooking Class

Portuguese traditional food recipes

Soup (serves 4 to 6)

Caldo verde

More than 500 years ago, Caldo Verde was just a lower class soup from the north of Portugal. Today, Caldo Verde is widely recognized as one of the portuguese finest traditional soups, across all social levels. According to CNN, it’s one of the best soups in the world.

Ingredients

onions - 100 g
garlic cloves - 2
potatoes - 400 g
water - 1 L
portuguese cabbage - 300 g
portuguese chouriço - 1

Cooking steps

1. In a pan saute the sliced onions.
2. Add the sliced garlic cloves when onions are brown.
3. Add boiling water.
4. Peel and cut potatoes in slices to cook faster. Season with salt. Cook over moderate heat for 20 minutes or until the potatoes are cooked.
3. Grind the soup with a blender until the potatoes are completely pureed.
4. Boil the soup and add the cabbage, thinly shredded (the thinner the better).
5. Stir and let it boil for five to ten minutes.

Main course (serves 5)

Bacalhau à Brás

Bacalhau (cod) à Brás comes from Mr. Brás tavern, located in Bairro Alto, the man who led it to stardome. From Lisbon, Bacalhau à Brás conquered the world, reaching Macau, Asia. In Spain, this Portuguese delicacy appears on some menus as “Revuelto de bacalao à la Portuguesa” or as “Bacalao Dorado”. Although the origin is still uncertain, it’s a typical Lisbon dish, easy to make with a surprising taste and texture.

Ingredients

onions - 100g
garlic - 2 cloves
shredded soaked cod - 600 g
shoestring potatoes - 300 g to 400g
eggs - 5
parsley
black olives - 50 g

Cooking steps

1. In a small pan cook the cod with water (as little water as possible), never letting it boil, for 3 to 5 minutes.
2. In a large pan over saute the chopped onions and minced garlic cloves in olive oil.
3. Strain the cod and reserve the water.
4. In a bowl, lightly beat the eggs with a part of the cooked water (let the water cool).
5. Add the cod and half of the shoestring potatoes to the pan and mix well. Let the potatoes soften a little.
6. Add the eggs to the cod and mix before the eggs are cooked.
7. Add the rest of the shoestring potatoes and olives.
8. Finish with parsley and a bit of olive oil.

Main vegan (serves 4 to 6)

Leek à Brás

There are many vegan versions of Bacalhau à Brás. This recipe was developed especially for this cooking class, because it is easy to learn and replicate later at home. However, during the class, some innovations and variations might occur!

Ingredients

onions - 100 g
garlic - 2 cloves
shoestring potatoes - 200 g
soy cream - 400 ml
leeks - 2
parsley
black olives - 50 g
turmeric - 10 g
beer yeast - 20 g

Cooking steps

1. In a large pan sauté the chopped onions, leeks and garlic cloves in olive oil.
2. In a bowl, lightly mix the soy cream with beer yeast and turmeric.
3. Add the soy cream to the pan.
4. Reduce cream and add half of the shoestring potatoes to the skillet. Let the potatoes soften a little.
5. Add the rest of the shoestring potatoes and olives.
6. Finish with parsley.

Dessert (serves 8 - 10)

Portuguese rice pudding

Rice pudding in Portugal has always been an obligatory presence at parties, pilgrimages and particularly at weddings. It seems to have come to Portugal through Persia or the Moors. It’s in India and Indonesia that we find the greatest variety, and quality.

Ingredients

carolino rice - 150g
milk - 1.25L
sugar - 150g
egg yolks - 4
water - 250ml
lemon peel - 2
cinnamon powder
salt

Cooking steps

1. Boil water with salt and lemon peel.
2. Add rice.
3. Cook rice, stirring once or twice.
4. Boil milk with lemon peel and cinnamon stick
5. When the rice water has evaporated, add the hot milk, little by little, and stir regularly.
6. Check if rice is cooked. Probably you will not use all the mill. Add more milk if not cooked.
7. When rice is cooked, remove from heat.
8. Let it cool a bit and little by little, add the yolks and sugar.
9. Bring to low heat again just to cook the yolks, stirring constantly.